Fiery Hot Chicken Chili

Fiery Hot Chicken Chili

Spicy chili recipe made with both jalapeno and chipotle chile peppers make this main dish very,very hot and spicy.

15 min.prep time 60 min.total time
8 servings
7 Ratings

Ingredients

Chili

2 tablespoons Land O Lakes® Butter
1 (20-ounce) package boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium (1/2 cup) onion, chopped
1 teaspoon ground cumin
1 teaspoon lemon pepper
1 teaspoon dried oregano leaves
1/2 teaspoon garlic salt
2 (14-ounce) cans chicken broth
2 (15-ounce) cans pinto beans with jalapeños*
2 (11-ounce) cans white shoepeg corn**
1 to 2 teaspoons chipotle chile peppers in adobo sauce, chopped
2 bay leaves
2 tablespoons lime juice
2 tablespoons sugar
1/4 cup chopped fresh cilantro

Garnish

Finely chopped red bell pepper, if desired
Fresh lime wedges, if desired

Directions

Melt butter in large saucepan until sizzling; add chicken, onion, cumin, lemon pepper, oregano and garlic salt.  Cook over medium heat 6-8 minutes or until chicken is no longer pink; add chicken broth, pinto beans, shoepeg corn, chipotle chiles and bay leaves. Continue cooking 8-10 minutes or until mixture comes to a boil. Reduce heat to low; cook, uncovered, 30 minutes.

Remove bay leaves just before serving; stir in lime juice, sugar and cilantro.

Top each serving with chopped red pepper and lime wedges, if desired.

*Substitute 2 cans pinto beans and 1 (4-ounce) can chopped green chiles.

** Substitute 2 (11-ounce) cans yellow whole kernal corn.

Recipe Tip

The definition of chili varies depending upon who you ask. Some would say beans are absolutely necessary, while others wouldn't think of adding beans to their chili. Other debates rage over ground beef versus cubed beef, or whether to use beef at all. Another area that is "hotly" debated is what kind of chile pepper goes into the chili: ancho, New Mexico, chipotle and serrano are some of the varieties favored by "chili-heads".

Nutrition Facts (1 serving)

Calories: 320

Fat: 5g

Cholesterol: 50mg

Sodium: 1070mg

Carbohydrates: 41g

Dietary Fiber: 7g

Protein: 25g

Recipe #11417©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

I love this soup and so does everyone I make it for! Highly recommend it. Watch out for the chipotle chiles. They can really give it a kick.
I abolutely loved this meal and so did my family and friends!! I will say that I did not use the Chipotle chile peppers in adobo sauce because we do not like it that hot. But, even without that it has plenty of flavor and spicyness from the pinto beans with jalapenos!! I can't wait to make it again! Also, we used shedded cheese along with lime and red bell peppers for toppers! Oh, another thing that we did different from the recipe was to serve it with "Hint of Lime Tortille chips!!
If you like spicy you'll like this! It's hot and it is satisfying and healthy. I used jarred jalepenos to accompany the pintos as per suggested substitution and it was great. I DID mix a little corn starch in because I found it was more like a hearty soup than a chili when i finished. Either way it's delicious!
This is easy and tastes great. Everyone loves this chili, even the die-hard beef chili fans. I love to make a double batch in my dutch oven over the fire when we camp.
Like it hot? This is the recipe for you. And... if you are penny concious...all of the ingredients are available at your local Wal-Mart Super Store. Don't forget to use FRESH Cilantro.. it makes the Chile. I'd like to personally thank the person who created this recipe.
We liked this one a lot, and I will definitely be making it again. It was great served with sweet cornbread muffins. A couple of tips:
- I couldn't find pinto beans with jalapenos at my grocery store, so I used the canned "chili hot beans" instead - they seemed to work out okay. Next time I think I will try it with black beans instead of the pinto beans.
- Hint: If you can't find the chipotle peppers in adobo sauce at your store, look in the Hispanic section - that's where I found them. They're in little half-size cans.
- The recipe didn't say whether to drain the corn and beans before adding them, so I didn't - but I think I will next time because it was very watery and I ended up having to boil it down for a while to thicken it up.
- It was VERY spicy (that could have been due to the "chili hot beans" I used, I don't know). My husband loved the spiciness, but it was a little too much for me, so I added some sour cream to mine as I ate it and that worked out well and tasted really good.
This one is awesome! It isn't quite thick enough to be chili, so for our house we renamed it Chipotle Chicken Soup. Delicious!

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